Frozen S'mores Slab Pie

2 cups graham crackers

10 tablespoons butter, melted and cooled

1 teaspoon Cinnamon

6 cups vanilla ice cream, softened

1 - 12 oz jar hot fudge, room temperature

6 cups chocolate ice cream, softened

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For the Marshmallow Topping

1 tablespoon unflavored gelatin powder

1 egg white

1/2 teaspoon salt

1 cup granulated sugar

1 tablespoon light corn syrup

1/2 teaspoon vanilla extract

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1. Line a 9x13 inch baking pan with plastic wrap, allowing the ends to hang off the sides by 2 inches on all sides. Set aside.

2. Place 2 sleeves of graham crackers into a food processor and pulse into coarse crumbs. Add the butter and Cinnamon. Pulse to combine. Set aside.

3. In the bowl of a stand mixer or using a handheld mixer, add the softened vanilla ice cream and beat until creamy. Press into the prepared dish spreading into an even layer. Freeze for 1 hour. Then spread 1/2 of the hot fudge over the ice cream. Then sprinkle with half of the seasoned graham cracker mixture.

4. Place the dish in the freezer to set for 1 hour or until frozen.

5. Repeat step 4 with the chocolate ice cream, hot fudge, and graham cracker crumbs. Return to freezer for 1 hour to set.

6. Meanwhile make the marshmallow Topping: In a small bowl combine 1/4 cup water and the gelatin. Let set 5 minutes to bloom.

7. In the bowl of a stand mixer fitted with whisk attachment, add the egg white and salt. Beat until you have stiff peaks.

8. In a 2 quart saucepan, combine 1/4 cup water with the granulated sugar and corn syrup. Bring to a boil over medium-high heat until a candy thermometer reaches 245ºF, this should take 6-8 minutes.

9. Stir in the gelatin and vanilla to the hot syrup. With the motor running on low, slowly stream the syrup to the egg white. Once all is combined turn the machine on high and beat until glossy and the bowl is cool to touch, about 12-15 minutes.

10. Place a sheet pan (or platter) on top of the frozen ice cream. Remove the baking dish by and pull the plastic wrap down to the ice cream now sits on your platter. Spread the marshmallow topping over the ice cream cake. Torch the marshmallow to your desired doneness.

11. Freeze until ready to serve.

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